Place the chicken thighs, skin side down, in a sauté pan and slowly render the skin over medium to medium-low heat. The skin will turn golden and render its fat, taking about 15 minutes. Once the skin ...
Add 3 cups water, the garlic, chicken bouillon and a hefty pinch of salt. Arrange the chicken thighs on top, crispy skin-side up. Increase the heat to medium-high and bring to a simmer. Remove the pan ...